Portuguese Biscoitos Recipe (Traditional Biscuit Cookies)

Portuguese Cookies in a white pan and stacked on a white tray.

4.77 from 17 votes

Portuguese Biscoitos Recipe (Traditional Biscuit Cookies)

Bring a taste of the Azores into your home with these traditional Portuguese Biscoitos. These ring-shaped cookies offer the perfect balance of buttery richness, a subtle hint of lemon, and a satisfying crunch. Whether you’re pairing them with your morning coffee, tea, or serving them alongside a Portuguese-inspired dinner, these simple, pantry-staple biscuits are a timeless family favorite. Discover the secret to achieving that classic bakery-style texture right in your own kitchen.

Prep Time15

Cook Time25

Total Time40

Course: Snack

Cuisine: Portuguese

Keyword: Biscoitos, Biscuits, Portuguese Biscoitos, Portuguese Biscuits

Servings: biscuits

Calories: 108cal

Author: Amy Desrosiers

Cost: $3

Equipment

Standmixer with paddle attachment
oven
Large Baking Sheet
parchment paper

Ingredients

8 tablespoons unsalted butter
¾ cup granulated sugar
4 cups all-purpose flour
1 teaspoon baking powder
3 large fresh eggs
4 tablespoons whole milk
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon lemon zest *or 1 teaspoon of lemon extract. If you prefer just vanilla flavor skip this and increase the vanilla extract to 2 teaspoons.

Instructions

Preheat oven to 350° F. Line a large baking sheet with parchment paper, and lightly flour a clean cutting board or work surface.
In the bowl of a standmixer, add the butter, and sugar. Cream until light and fluffy.
Whisk the flour, salt, and baking powder; set aside. Add the eggs, extracts, and milk and mix until combined.
Turn down the mixer speed and slowly add the dry ingredients into the wet ingredients. The dough should form a ball on the paddle. If it is too dry add 1 tablespoon of additional milk. If it is overly stick add one tablespoon of flour until it is workable.
Remove the dough from the stand mixer and knead on the floured workspace. The dough should be the consistency of play dough.
I used a tablespoon-sized cookie scoop to scoop out tablespoon-sized balls.
On the floured work space, roll on dough with the palms of your hand to create a 5 inch "snake". Bring together the ends to form a ring. Place cookies 1 inch apart of the baking sheet.
These cookies bake for 20-25 minutes to get toasty deep golden-brown bottoms and tan golden-brown top surfaces. *See images
Cool cookies for ten minutes before removing and baking the next batch. Repeat the process until all cookies are done.
Cooled cookies can be stored in an airtight container for up to 2 weeks time.

Notes

Nutritional values may vary and are meant to be a guide.

Expert Tips for Success

Consistency is Key: The dough should feel like play-dough. If it’s too sticky, add 1 tablespoon of flour at a time. If it’s too dry to roll, add 1 tablespoon of milk at a time.
Flavor Matters: Don’t skip the lemon zest or vanilla! These cookies are designed to be "not too sweet," so these aromatics are essential for that classic bakery flavor.
The Icing: If you prefer the iced variety, whisk 1 cup of confectionary sugar, 1.5 tablespoons of milk, and 0.5 teaspoon of vanilla. Dip the cooled cookies and let them set for 30 minutes.

Storage Instructions

Room Temp: Keep in an airtight container at 68-72°F (avoid humidity) for up to 2 weeks.
Freezer: Store in airtight bags for up to 3 months. Tip: Keep them away from strong-smelling foods like garlic or fish, as the cookies will absorb the odors!

Nutrition